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The digital edition of all books may be viewed on our website before purchase. Excerpt from Composition and Flavor Modification of Processed Peas
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Composition and Flavor Modification of Processed Peas (Classic Reprint)
Print on DemandSeller: Forgotten Books, London, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: New. Print on Demand. This book brings together research on the chemical composition of green garden peas (Pisum sativum) with a focus on pea flavor. The author, a chemist with the US Department of Agriculture, details the volatile and non-volatile compounds present in the pea and how these components contribute to its unique flavor profile. Non-volatile components include sugars, amino acids, and organic acids, while the volatile components consist primarily of carbonyls (aldehydes and ketones) and acids. A critical examination of the research methodologies used to identify these compounds is also included. The author details the development of techniques, such as flash exchange gas chromatography and combined gas chromatography-mass spectrometry, to overcome the challenges of analyzing trace components in the pea. This book is a valuable addition to the literature on food chemistry and flavor science, providing a comprehensive understanding of pea flavor and its chemical basis. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Seller Inventory # 9781390535983_0
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